This tuna pasta salad is colorful and full of bright flavors. It's easy to make with ingredients you probably already have. Everyone loves it!
Ingredients
- cavatappi (corkscrew macaroni): 1 pack (16 ounce pack)
- mayonnaise: 1 cup
- lemon juice: 3 Tbsp
- honey: 2 Tbsp
- garlic powder: 0.5 Tbsp
- salt and ground black pepper: (to taste)
- tuna: 2 cans (8 ounce cans, drained)
- stalks celery: 3 piece (sliced)
- red onion: 1 piece (diced)
- peas: 1 cup
- fresh parsley: 0.25 cup (chopped)
- green olives: 0.5 cup (chopped)
- lemon juice: 1 tsp (to taste)
- hard-boiled eggs: 4 piece (halved)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
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To make the dressing: Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper together in a medium bowl. Set aside.
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Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top.
